Haricot beans, probably most commmonly consumed in the Britain out of a good old Heinz tin, are delicious little things. I had an abundance left over from a job and some friends coming for lunch, so as a little pre lunch nibble I made a humous style dip. Here’s the recipe, it’s very simple and makes a nice change from the usual chickpea affair. You could switch in butter beans or cannellini if you fancy:

460g cooked and drained haricot beans (I’d soaked and cooked mine from dried, but this is the equivalent of two drained tins)

4 tbsps tahini

1 tsp fennel seeds

1 tsp smoked paprika

20g flaked almonds

1 lemon

250ml extra virgin olive oil

Place the haricot beans, tahini, paprika, fennel seeds, flaked almonds and the juice of half the lemon into a food processor and blitz until well combined. With the motor running pour in the extra virgin olive oil and 100ml water (add more if it needs further loosening, or less if the consistency looks good). Season with salt and pepper, taste and add more lemon juice if necessary. Spoon into bowls and serve with pitta, flatbread, crudites or some crisps.